Homemade Brookies with a twist, these are loaded with Thin Mint Cookies. If you have some extra Girl Scout Cookies laying around, try these brookie bars.
Girl Scout Cookie Season is upon us, and I for one could not be more excited. I may be jumping the gun here, but I really just couldn’t wait to share this recipe with you.
As a child, I participated in Girl Scouts until I was “too cool” around 4th or 5th grade. That doesn’t mean I stopped buying the cookies though! It’s incredibly hard to resist those adorable little girls outside of the store asking “do you want to buy some cookies?” Umm YES PLEASE.
Thin Mints are hands down my favorite, it just doesn’t get better than that. So when I overload my freezer with Thin Mints every year, I need an excuse to get rid of them. As such, the Thin Mint Brookie was born.
If you’re looking for a similar treat without mint, be sure to check out these chocolate chip cookie brookies!
This recipe combines a fudgy brownie with a chocolate chip cookie loaded with chocolate chips and Thin Mint cookies. If you can find the mint chocolate chips, these are even better with the mint flavored ones.
For added mint flavor in this recipe, substitute some of vanilla extract with mint extract.
I made the cookie dough from scratch, but you can make it easier on yourself by using some prepared refrigerated cookie dough from the store, but I love the softness of the cookie made from the dough I use.
This brookie is one of those “red light” desserts for me – meaning I had to get rid of them immediately after photographing in fear of eating the whole pan myself. Fact.
Print
Thin Mint Brookies
- Prep Time: 45 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 20 minutes
- Yield: 18-21 servings
- Category: Cookies
- Method: Oven
- Cuisine: American
Ingredients
- 1 Sleeve Thin Mints
For the Cookie Dough
- ¾ cup (170g) unsalted butter, softened
- ¾ cup (165g) packed light brown sugar
- ¼ cup + 2 tablespoons (60g) granulated sugar
- 1 large egg
- 1 large egg yolk
- 1 tablespoon (15ml) pure vanilla extract
- 1 ¾ cups + 2 tablespoons (254g) all-purpose flour
- ¾ teaspoon salt
- ¼ + 1/8 teaspoon baking soda
- 1 cup (180g) chocolate chips
For the Brownie Layer
- 6 ounces dark chocolate, melted
- ¾ cup (170g) unsalted butter, melted
- 1 ½ cups (285g) granulated sugar
- 3 large eggs
- 1 large egg yolk
- 1 tablespoon (15ml) pure vanilla extract
- ¾ cup (105g) all-purpose flour
- ¾ cup (84g) cocoa powder, sifted
- 1 teaspoon salt
- ¾ teaspoon baking powder
Instructions
- Preheat the oven to 350°F. Grease a 9×13-inch pan and line the bottom and sides with parchment paper. Allow the butter to soften for at least 20 minutes.
- Empty one sleeve of thin mints into a Ziploc bag. Crush cookies into smaller pieces using a rolling pin or wooden spoon. Set aside.
For the Cookie Dough
- Combine the softened butter with the brown and granulated sugar. Beat on medium speed until well combined, 2-3 minutes.
- Next add the egg, egg yolk and vanilla extract and continue beating until well incorporated.
- In a separate bowl, combine the flour, salt and baking soda. Stir to combine and slowly add the dry ingredients into the dough, mixing on low speed until dough starts to form. Before the dough thickens, add the chocolate chips and crushed Thin Mint Cookies. Beat until incorporated. Set aside.
For the Brownie Layer
- Chop the chocolate into smaller pieces and melt the chocolate in a microwave-safe bowl for approximately 2 minutes at 50% power. Stir occasionally and microwave until completed melted and smooth. Set aside to cool.
- Melt the butter in a microwave-safe bowl and combine with the granulated sugar; beat together until well combined.
- Next add the egg and egg yolk and beat for 60 seconds at a higher speed until the batter is fluffy (texture resembling a cake batter).
- Then add the vanilla extract and melted chocolate and beat until combined.
- Combine the dry ingredients in a separate bowl and stir to combine. Add the dry ingredients to the batter and mix just until combined.
To Assemble
- Pour the prepared brownie batter in the bottom of the pan. Then take large pieces of the cookie dough and press it flat with your hands, then press it into the brownie batter. Continue to layer all the remaining cookie dough.
- Bake at 350°F for 35-40 minutes. I suggest covering with aluminum foil after 15-20 minutes to prevent too much browning on top. Test for doneness by inserting a toothpick into the center. The brownie should be a little fudgy but not wet.
Notes
- You can try making this recipe with a family-sized box of brownies.
Okay ladies, here is a tip for you.
WalMart sells a Great Value version of Thin Mints. Priced at about 1.28 a pack. Guess what? Equally as good if not better than girl scout cookies (they have a generic tag along too!) So you could make this year round.
Thanks for linking up to Tip Me Tuesday linky party this week. {knuckle bumps}
Did you know that I can “lend” your blog posts my Google page rank for better search engine traffic?
{fabulous}
If you upload at least 2 images, 2 steps, and blog post URL into your Tip Junkie craft room, you’ll be in business!
{wink} ~ Laurie {a.k.a. the Tip Junkie}
http://www.tipjunkie.com/post/how-to-add-a-craft-room-project-on-tip-junkie/
Thanks for the Tip Laurie! I know Keebler makes a version too.
I guess I never got “too cool” (or cool at all, really) because I was a girl scout all the way through high school and then was my daughter’s brownie leader for three years! Girl scout cookies are a permanent part of my genetic makeup by now! 🙂 I love your recipes using girl scout cookies, Julianne!!! I buy a LOT of boxes. After we eat a few and donate a few, there are still boxes left. Using the cookies inside another dessert makes them irresistible again! Thin mints are everyone’s favorite so these Brookies are sure to be a favorite too. Now I just have to hold out until the cookies are delivered!
Thank you Wendy. Right around 5th grade I decided that I was done with girl scouts and some other personal stuff was going on. Anyhow, I wish I had stuck with it longer
This looks like paradise for the mouth! Thin mint has always been my favorite cookie, and I can’t help but marvel at your creation! New follower!
Thanks Kayla! I am totally in love with Thin Mints!
Mmmm, thin mints 🙂 I could eat a box myself! And seriously, these brookies look so amazing!! The perfect way to use up any extras!
Who has extra Thin Mints??? 🙂
Pinned…my lips thank you…my thighs, not so much. Oh well 🙂
HAHAHA Best quote ever!
Julianne, these bars are just genius! I was in the GS, too. In fact, I remember when my house was the house to hold all of the orders in for a few of the troops. There was a huge semi truck that dropped off loads of cases of cookies! We lived in a little farm town… so it was pretty funny to see the truck unloading at our house. Everyone would drive by and stop to watch. hehe
I’m going to have to save some cookies to make these bars!
WHAT?! That sounds awesome! I remember that the delivery of cookies came to a local church and then we had to sort them out by troop and each troop had to come and pick up their boxes. Of coarse, we sold door to door and after leftover boxes, we sold at the grocery store check out.
Oh these are amazing!
Thank you Marnely!
Oh, I just love Thin Mints and these look pretty darn tasty!!
I know, I just can’t help myself!
drooling over here, and now I need to hunt down some thin mints – it was SO fun meeting you this weekend
You too Heather! I am so glad I got a chance to meet you! Hopefully one day I can make it up there and get together with everyone for some coffee and cupcakes!
Gorgeous pictures! I have a box of Thin Mints sitting here and this is calling their name!
Thanks Julie! I am so jealous, I need a box right now!